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  • 65,000 / Week
  • 65,000 (High Weekly Price)
  • 65,000 (Low Weekly Price)
  • Winter Port: Bahamas, USA - Florida East Coast
  • Summer Port: Bahamas, USA - New England, USA - Florida East Coast
  • Speed: 24 Knots Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 1 King
  • 2 Queen
  • 1 Twin
  • 4 Showers
  • Pet-Friendly
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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  • Size: 112.00 Ft
  • Beam: 23.9
  • Draft: 5.6
  • Engine: 2 x MTU 16V2000 2 x Northern Lights 65kw
  • AC: Full
  • Year Built: 2010
  • Builder: Westport
  • 2019 39' Yellowfin with triple 350hp - Fully rigged for offshore and fly fishing
  • 18' Chittum flats boat - Fully rigged for inshore and fly fishing
  • 2 Seabobs
  • 2 paddle boards
  • snorkel gear
  • towable tubes
  • wakeboard
  • water skis
  • Direct TV, Roku (similar to apple tv), kaleidescape (Movie and music collection), Sirius XM.

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NOW OR NEVER Sample Menu

Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.



Rise & Shine

Chef-Made “Log cabin” Sausage – maple, sage

Tamago (Japanese omelet) Nigiri – sushi rice

Stone Crab Omelet - smoked trout roe, crème fraiche

Frittata - seasonal vegetables

Fancy Toast – avocado, cucumber, tomato

The Big Pancake – seasonal fruit, vanilla

Eggs en fuego – tomato, aji rocoto

Vanilla Yogurt Parfait – granola, tupelo honey

The Philly – filet mignon, onion jam, fried egg, cheddar mornay

Smoked Salmon Crepes – everything bagel


Afternoon Delight

Tomato & Fennel Bisque – rosemary grisini

Chicken Katsu – panko breaded cutlet, mustard emulsion

Pan–Roasted Snapper – citrus vinaigrette

Smashed Cucumber Salad – buttermilk/poppyseed dressing

P. L. T. – pancetta, lettuce, tomato, ciabatta

Mango Salad – cashew, queso fresco, rum-spiked honey

The Burger – dry aged beef, onion jam, cave-aged cheddar, quick pickles



Oysters – dashi mignonette

Oysters en Mimosa Gelee – grapefruit, rose’ Chickpea Panisse – scallion mayo

Gazpacho Shooters – seasonal vegetables or fruit Hogfish Nigiri – nori, wasabi tobiko

Stuffed Dates – gorgonzola, bacon jam

Crustini – confit fennel, goat cheese


Crudo (raw preparations)

Hogfish Tartare – charred lime mayo

Scallop Ceviche – aji amarillo, citrus

Snapper – grapefruit, crispy garbanzo

Spiny Lobster – avocado, jalapeño oil

Black Bass – yuzu, cucumber


What’s for Dinner

Grilled Whole Fish – blistered tomato, chimichurri

KC Strip Steak – “Mom’s marinade”, fingerling potato, onion marmalade

Braised Spiny Lobster – acqua pazza, zucchini

South Florida Cioppino – royal red shrimp, snapper, venus ray clams

Kale Risotto – wild mushrooms, truffles Seared Scallops – sauce Creole, okra Celery Root Gratin – scallion

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